They’re gluten-free, lower in sugar, vegan, so simple, and so delicious. I’m bummed I couldn’t share these on National Chocolate Chip Cookie Day, but I’m bringing you the recipe now and you don’t want to skip out on it.
Chewy and soft inside with a slightly crispy outside. Embedded with gooey chocolate chips and a hint of almond.
Sweetened with coconut sugar and maple syrup.
As mentioned in a previous recipe, my absolute favorite gluten-free flour blend to use is Bob’s Red Mill 1-1 GF flour. It already contains xanthum gum and always creates the perfect texture! (Not sponsored).
These cookies are…
- Lower in sugar
- Oh so delicious
Soft, chewy, gooey, and slightly crispy. All you want in a gluten-free cookie.
- ½ cup vegan butter
- ½ cup maple syrup
- ½ cup coconut sugar
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 ½ cups gluten-free flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ½ cup dark chocolate chunks
- ¼ cup chopped walnuts (optional)
In a stand mixer or large mixing bowl, cream together the butter, sugar, and maple syrup until smooth. Beat in the almond and vanilla extract.
In a seperate smaller mixing bowl, combine the flour, baking soda and powder, and salt. Slowly stir in the dry mixture into the large mixing bowl until a soft dough forms. Fold in the chocolate chunks and walnuts. Cover and refrigerate the dough for 1 hour-overnight.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Taking a cookie scoop, scoop out dough onto the baking sheet. Slightly press down with the palm of your hand. Bake for 15 min. until slightly golden brown. Cool for 5 min. on baking sheet before transferring to a wire cooling rack. Sprinkle with flaky sea salt before serving.